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+ servings
5 from 6 votes

Caribbean Black Eyed Pea and Collard Green Curry

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 6 -8


  • 2 teaspoons neutral vegetable oil, such as safflower or grapeseed
  • 1 large white or yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 jalapeno peppers, finely chopped (use serrano for extra heat)
  • 2 cloves garlic, minced
  • 1 tablespoon Jamaican curry powder (or whatever curry you have)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3 cups cooked black-eyed peas (2 cans, drained and rinsed)
  • 1 14.5- ounce can regular or fire-roasted, diced tomatoes (substitute 1 large, fresh tomato, chopped)
  • 1 russet potato, peeled and chopped (6-7 ounces)
  • 3 cups low-sodium vegetable broth or water
  • 1/2-3/4 teaspoon salt, or to taste
  • Pinch of ground cayenne pepper, if desired
  • 1 bunch collard greens, stems removed and sliced into ribbons
  • 1 cup full-fat, canned coconut milk or cashew cream
  • Fresh lime juice, to taste
  • cooked rice, millet, quinoa, or another favorite grain, for serving


  • Heat the oil in a large pot over medium heat. Add the onion, carrots, and peppers. Saute, stirring occasionally, for 5-7 minutes, or until the onions are soft and clear. Add the garlic, curry, coriander, cinnamon, allspice, and a few tablespoons water. Cook, stirring frequently, for another 1-2 minutes, or until the garlic and spices are very fragrant.
  • Add the black-eyed peas, tomatoes, potato, and broth or water to the pot, along with salt to taste (I used 3/4 teaspoon) and cayenne if you'd like. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
  • Add the coconut milk and collards to the pot. Stir everything well, then re-cover and simmer for another 10 minutes. Taste, add lime juice as desired, and serve over rice or your favorite grain!


*Substitute a few tablespoons vegetable broth for a no oil version.